Showcasing what's left of old school Cantonese in Hong Kong

The “Eat Man Drink Woman” publication has a good online presence in Hong Kong, and lately they have been doing lots of great wonderful videos of some truly old school shops (many of these types are fading out of existence). Best of all these recent crops of videos have both Chinese and English subtitles. Not all of them do, so I will select the noteworthy ones so you all can check them out at your leisure.

For the few from the LA board that are fascinated with Cantonese cuisine, these videos offer a glimpse into the people behind the food culture and their perspectives are fascinating to say the least. Stories to be told, but so much wisdom to learn. What better way to dive into Cantonese cuisine from the grass roots level than videos like these!

Here’s one about a 71 year old congee specialist shop that reopened.

CC:

@J_L @Chowseeker1999 @Sgee @attran99 @JeetKuneBao @JLee @Hungrydrunk @PorkyBelly @moonboy403 @NYCtoLA

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And this is one of the videos that got me craving for won ton noodle shop offerings. This is a must watch (also has English and Chinese subtitles)

A look into the legendary Mak Man Kee in Jordan, just a stone’s throw from Australian Dairy Company

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Next up: a chef discussing really old school fine dining traditional offerings that didn’t get a proper transition to the next generation (aka knowledge that almost got lost with the elders).

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And the last one for this evening, I believe I posted this one before but it’s one of my top favorites. The message, passion, persistence, from this young chef is super admirable and inspirational (a young 29 year old who became the executive chef of a hotel fine dining Cantonese restaurant where he manages a kitchen team of folks including those far more senior in experience than him).

CC: @euno

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Been there! Love, love it.

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Wow thanks for posting these!

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Yep I know you have, and figured you would appreciate the MMK video even more!

Some industry folks think their braised pork knuckle noodles is one of the best in HK. I might have to fulfill that craving from local cafe up here this week :drooling_face:

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Did you ever get that book K K? I’m hoping they release an English version. Though with the new security law things are shaking up. Wonder if any new chefs might come to the US

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I have not, though thanks for this article. Very interesting!

An excellent feature covering the elusive but insanely delicious “clear broth beef brisket”. Unfortunately, no English subtitles. But worth a watch!

shops featured:

Kau Kee (Central)
Kwun Kee (Tai Po)
Sister Wah (Tin Hau)
Dai Lei (next to Sister Wah)
Macau Curry King Clear Broth Brisket
8 Treasures (Baht Bo) - Chinese medicinal herbs are used in the broth
A hot pot restaurant where one of the ethereal unicorn cuts is featured briefly (and Sergio here owns a butchery as well and swears by 5 to 6 year old castrated bulls to produce the best quality)

Look at 2:27 where “Plate” is the location of said brisket…

Look at the different cuts they have, the layers of fat and the connective tissues.

@J_L @hungryhungryhippos @JeetKuneBao @Chowseeker1999 @PorkyBelly @Sgee @NYCtoLA @moonboy403 @attran99 @JLee

The best of the lot is Kwun Kee…but it’s so far out of the way unless you live in the area, and you have to be lucky to be able to score a bowl within their short 2 hour window during lunch (which is how Sergio controls his quality and runs a super tight ship).

The FTC types in Hong Kong might have differing opinions about where the best is, but they are also very aware of the limitations of each of these places as well. Enjoy the videography if anything!

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Not sure if you’ve seen Dai C Jie blind tasted, compared, and critiqued the well know clear broth brisket shops in HK? Very interesting.

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Yup saw that one. Not too surprised at the ratings.

Kwun Kee is fairly consistent as one of the top players of the genre.

Another one that might be interesting but not mentioned because it’s not a casual noodle shop, is Yung Kee’s though their daily offering of the dish is limited. What I want to do some day is order YK’s clear broth brisket and their highly regarded (by people I trust) won ton noodles.

I better stop watching these vids…else I might have to find the best half assed rendition locally very soon haha.

No English subs for this one, but they dive a bit into some of the ingredients and cooking styles in this one.

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@beefnoguy last time I had any Chinese food was in Feb :sob:. Ngau lam & chap, are my faves!

Butcher reminds of the tuna guy at Toyosu, you must be worthy…

I know what you mean, I get so disappointed when I have the hankering for clear beef noodles with some of that simmered daikon as well, its frustrating that we don’t even have anything similar in LA. I’ve been trying to recreate the stuff I’ve had at Sister Wah for a while but can’t quite figure it out especially when it comes to the meat cut, but I’m going to look into higher quality short plate. I’ve thought about using short rib before but thats too easy (and too expensive).

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Baller soup @ FLM!! Just look at the size of those shark’s fin threads, HUGE! Interesting to see the en vessie’esque prep. CCK cleaver ftw!

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Japanese like short grain rice used for the congee?

Cleaver skills of the traditional Chinese kitchen never cease to amaze me. One blade can do so many things, and do them so well. Mad respect.

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No wonder it tastes light years better in HK, there’s so much more going on behind the scenes at these wonton joints.

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On the bucket list: flying back to HK after the 'Rona is gone for good (as well as any follow up swine bird flu variants and bubonic palooza) and doing bang bangs around clear broth brisket (CBB) shops, whatever is left of won ton noodle joints, and that’s just to start.

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Our boi 'Rona’s the combak kid of the year in HK right now.

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